Directions

Drain and reserve the beans. Place the oil and bacon in a large pot over medium heat. Cook until bacon is becoming crispy and rendered. Add the pork and saute until browned. Add the peppers, chilies, onions, chipotles and garlic.

Saute until onions are translucent, and add the dry herbs and spices. Saute for a few minutes more, being careful not to burn mixture. Add the tomatoes and, simmering, cook for several minutes, stirring.

Place the beans, beer and stock into the pot. Bring to a boil and reduce heat to maintain a simmer. Cook the beans until very tender for 2 hours. Stir frequently, adding more stock if needed.

If you need to thicken chili because beans are done and mixture is too thin; do so with the corn masa mixture, drizzling and whisking until desired consistency is achieved. Season with salt and pepper.

Garnish and serve with lime wedges, minced onions, minced fresh cilantro and sour cream -- all on the side.